Take a bite out of this, Spiriteds. Crunchy, juicy vegetables. Aromatic onions, garlic, and cilantro. Can you even imagine a more mouthwatering paleo guacamole? Seriously, if you need more veggies in your life, then sink your teeth into this dish. A family-favorite recipe, Veggie Guacamole with Fresh Garlic got a makeover, and we’re sending it your way! It is a staple item in our household because hangry is a real state of mind. This delicious, AH-mazing cornucopia of veggies all wrapped up in a delectable avocado base is the antidote to “hanger.” Now your hanger will hunger no more. I’m slightly convinced friendships will strengthen, relationships will be saved, and some of the craziness that persists when hangry people roam free might even subside a little. Or at least one can hope.
When K-Hubs and I began our paleo journey, we relied on avocados to save the day. A veggie guacamole recipe from one of our first autoimmune medical books was a go-to whenever we couldn’t decide what to eat or how to prepare some of those early paleo recipes. Over time, however, I found we quit making both the original version from the recipe index and our Veggie Guacamole with Fresh Garlic, a recipe inspired by that one with a few twists. And I could not figure out why. Then it dawned on me. Crunch. Whenever I thought to eat veggies, what I really wanted was something crunchy, and I hadn’t yet discovered the obsession which is Bacon Guacamole. That one is all the crunch. Plus bacon spoons. I. Die.
But about today’s recipe, yes, the veggies here are bountiful, but in a previous life I was julienning them and then chopping them even smaller. The taste was amazing, for sure, but the final texture was not what I really wanted.
And so, Spiriteds, Veggie Guacamole with Fresh Garlic has turned into a crunchy guacamole. We are going to chop and then chop some more. And it’s love. Now, if you like a creamier guacamole, simply julienne your veggies where possible (zucchinis, yellow squash, and carrots), and you’ll still have the savory flavor with a softer texture. In either case, mash your avocados for a creamy base in which to add the vegetables. The healing power of the avocado, or rather it’s ability to leave me comfortably full (#same) is now matched with my need for crunchy, succulent food.
K-Hubs, our resident calming influence, also benefits from the avocado. And, just as a point of measure, his hangriness is the stuff of which legends are made. While at a former job, he participated in annual health assessments that required fasting for about 12 hours. True as toast, word would get out when K-Hubs’ assessment was, and then everyone AVOIDED him until afterward when he could sit at his desk and drink his juice.
Thus Veggie Guacamole with Fresh Garlic is also good for being quick and ready for two or more people. Between the avocado and the mix of veggies, you and everyone else digging in will leave feeling satisfied. Garlic and onion keep this recipe from being bland and unsatisfying. We aren’t going to sit and wonder what to eat next. Nope. Veggie Guacamole with Fresh Garlic stands on its own two feet, and it’s ready for a night in with Netflix, a party with friends, or cookouts with large crowds. The ratio of ingredients make it easy to adjust quantities to your liking.
Furthermore, this savory, super-delish vegan and paleo recipe stands in as a main course, topping on burgers or chicken, to name a few, or as an appetizer. Whatever you need it to be, Spiriteds, it will be. Veggie Guacamole with Fresh Garlic is here for you and everyone around you when you’re otherwise hangry. So, basically, if you eat it straight out of the bowl? Yep, you’re in good company here.
A photo from 2016 of the original version, sans crunch.
Spoon up, Spiriteds. Veggie Guacamole with Fresh Garlic is here to save the day!
Veggie Guacamole with Fresh Garlic and a Pinch of Lime
- Prep Time: 15 mins
- Total Time: 15 mins
Ingredients
- 4 avocados, mashed
- 1 cup yellow squash, chopped into quarters
- 1 cup zucchini, chopped into quarters
- 1 cup baby carrots, sliced
- 1/2 cup green onions, sliced
- 1/2 red onions, diced
- 1 cup loosely packed fresh cilantro
- 1 clove garlic, pressed
- 1–2 tablespoons lime juice
- 1/2 teaspoon sea salt
Instructions
- Combine all ingredients in a large mixing bowl.
- Transfer to desired serving bowl.
- Serve immediately.
Notes
If you aren’t sure how much sea salt to use, add it to the mixture 1/8 tsp at a time until you reach the desired flavor. The balance of flavor will most likely be in the lime juice : sea salt ratio, which often comes down to personal preference.
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